Barbacoa Recipe

Prepare the aromatics and sauce

In a blender or food processor combine the quartered onion (reserve one diced onion for toppings), garlic cloves, diced tomatoes with green chiles, apple cider vinegar, dried oregano, ground cumin, chopped chipotle in adobo, 1 teaspoon salt and 1/2 teaspoon black pepper. Blend until mostly smooth. If too thick, add 2–4 tablespoons of the beef broth to help purée.

Brown the beef

Pat the chuck roast dry and season all over with the remaining 1 teaspoon salt and 1/2 teaspoon black pepper. Heat vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Sear the roast 3–4 minutes per side until well browned. Remove the roast and set aside.

Braise

Reduce heat to medium. Add the blended sauce to the pot and cook 2–3 minutes, stirring, to bloom the spices. Add the beef broth and bay leaves, stirring to combine. Return the seared roast to the pot, nestling it into the liquid. Bring to a gentle simmer, then cover with a tight-fitting lid and transfer to a 300°F (150°C) oven, or maintain a low simmer on the stovetop. Cook 3–3.5 hours until the meat is fork-tender and falls apart easily.

Shred and finish

Carefully remove the roast to a cutting board and shred with two forks, discarding any large pieces of fat. Skim or spoon off excess fat from the cooking liquid. If the braising liquid is thin, transfer some liquid to a saucepan and reduce over medium-high heat until slightly thickened (about 6–8 minutes). Return 1–1.5 cups of sauce to the shredded beef and toss to moisten. Taste and adjust seasoning with salt if needed.

Warm tortillas

Warm corn tortillas on a dry skillet over medium heat 20–30 seconds per side until pliable and slightly charred in spots. Keep tortillas wrapped in a clean kitchen towel to stay warm.

Assemble tacos

Place about 2–3 ounces (roughly 1/4 to 1/3 cup) of the hot shredded barbacoa on each warmed tortilla. Top each with a pinch of shredded Chihuahua cheese (cheese will melt slightly from the hot meat), a sprinkle of the reserved finely diced white onion, and chopped cilantro. Add a lime wedge and a pinch of coarse salt to serve.

Serving suggestion

Serve immediately while warm. Leftover barbacoa keeps well refrigerated up to 4 days; reheat gently in a pan with a splash of water or broth to re-moisten before assembling.